Classic Pot Roast Recipe
User Reviews
5.0
144 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
3 hrs 30 mins
-
Additional Time
1 hr
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Total Time
5 hrs
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Servings
8 servings
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Calories
511 kcal
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Course
Main Course, Dinner
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Cuisine
American
Classic Pot Roast Recipe
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Fall-apart tender beef in a rich sauce - this is the ultimate pot roast recipe! It starts with searing the beef and then making the rich flavored broth on the stovetop and the oven does the rest. This is easy enough for a weekend dinner but is absolutely company-worthy. I’ve heard it said many times from friends and family that - "this is the best pot roast I’ve ever had!"
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Ingredients
- 4-5 lb beef chuck roast
- 4 tsp coarse salt such as kosher salt, divided. or added to taste
- 1 1/2 tsp freshly ground black pepper divided, or added to taste
- 1 Tbsp light olive oil or any high-heat cooking oil
- 1 large yellow onion coarsely chopped
- 4 garlic cloves coarsely chopped
- 3 Tbsp tomato paste
- 1 cup dry red wine such as Cabernet Sauvignon or Pinot noir
- 6 cups beef stock
- 5-6 whole carrots peeled and cut into 2-inch pieces
- 2 bay leaves
- 6 sprigs of fresh thyme or 1 tsp dried thyme
- 1/2 cup coarsely chopped fresh parsley plus more to garnish
To Thicken the Sauce (optional)
- 2 Tbsp cornstarch or flour see notes
Instructions
How to Make Pot Roast
- Prepare the Roast - Generously season the roast with 3 tsp salt and 1 tsp pepper on all sides and leave uncovered at room temperature for 1 hour to bring to room temperature for more even cooking. Set the rack in the lower third of the oven and preheat your oven to 325˚F.
- Sear the Roast - Add 1 Tbsp olive oil to the bottom of a large Dutch oven (I used 5 1/2 qt) and set over medium-high heat. Once the oil is hot but not smoking, add the roast to the pot and sear until golden brown on all sides, or about 3 minutes per side. Transfer the roast to a plate.
- Sautee Veggies - Reduce the heat to medium and then add the onions and sauté until softened and golden, about 4-5 minutes. Add minced garlic and sauté another 30 seconds or until fragrant.
- Add tomato paste and stir for 2 minutes.
- Add the wine, scrape the bottom to deglaze, and cook until about 1/4 of the wine has evaporated, 2-3 minutes.
- Assemble and Bake - Add beef stock, thyme, parsley, bay leaves, 1 tsp salt, and 1/2 tsp black pepper, or season to taste. Add the roast back to the pot along with carrots and bring everything to a boil. Cover with the lid, transfer to the oven, and bake in the lower third of the oven at 325˚F for about 3-4 hours for a 4 lb roast (*see time chart), or until the roast is easy to pull apart with two forks.
- To serve, remove the meat and shred it. You can thicken the sauce (see below) or put it back in the broth to soak up all that flavor.
How to Thicken the Sauce
- Once the roast is done, remove the meat and vegetables from the pot, keeping them warm, then use one of the following 2 methods to thicken the sauce:
- Option 1: Cornstarch & Water - Whisk 2 tbsp cornstarch with 2 tbsp water. Bring the liquid in the pot to a boil and then stir into the pot over medium heat. Simmer for a few minutes until thickened and remove any raw cornstarch/flour taste.
- Option 2: Flour and butter - Make a ‘beurre manie’ by melting melt 2 Tbsp butter and mashing in 2 Tbsp flour to make a paste then add it to the boiling liquid a little at a time.
Notes
- *How Long to Cook Pot Roast in the Oven: Bake until the roast is pull-apart tender. If it seems tough, return it to the oven for another 30 minutes. You can also check for doneness on an instant-read thermometer. The roast is done when it reaches 200-210˚F.
- 200-210˚F.
- For a 3 lb roast, bake for 2 1/2 to 3 hours
- Storage - Leftovers can be stored in an airtight container in the fridge for 3-4 days or frozen for up to 3 months. Thaw in the refrigerator overnight then reheat on the stovetop.
- For a 3 lb roast, bake for 2 1/2 to 3 hours
- For a 4 lb roast, bake for 3 to 3 1/2 hours
- For a 5-6 lb roast, bake for 3 1/2 to 4 hours
Nutrition Information
Show Details
Serving
7oz
Calories
511kcal
(26%)
Carbs
12g
Protein
48g
(96%)
Fat
28g
(43%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
Monounsaturated Fat
15g
Trans Fat
2g
Cholesterol
156mg
(52%)
Sodium
1780mg
(74%)
Potassium
1326mg
(38%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
6846IU
(137%)
Vitamin C
11mg
(12%)
Calcium
84mg
(8%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 511 kcal
% Daily Value*
| Serving | 7oz | |
| Calories | 511kcal | 26% |
| Carbs | 12g | |
| Protein | 48g | 96% |
| Fat | 28g | 43% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 2g | 100% |
| Cholesterol | 156mg | 52% |
| Sodium | 1780mg | 74% |
| Potassium | 1326mg | 28% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 6846IU | 137% |
| Vitamin C | 11mg | 12% |
| Calcium | 84mg | 8% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
144 reviews
Excellent
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